西方人认为菜肴是充饥的,所以专吃大块肉、整块鸡等“硬菜”.而中国的菜肴是“吃味”的,所以中国烹调在用料上也显出极大的随意性：许多西方人视为弃物的东西,在中国都是极好的原料,外国厨师无法处理的东西,一到中国厨师手里,就可以化腐朽为神奇.足见中国饮食在用料方面的随意性之广博.

　　据西方的植物学者的调查,中国人吃的菜蔬有600多种,比西方多六倍.实际上,在中国人的菜肴里,素菜是平常食品,荤菜只有在节假日或生活水平较高时,才进入平常的饮食结构,所以自古便有“菜食”之说,菜食在平常的饮食结构中占主导地位.中国人的以植物为主菜,与佛教徒的鼓吹有着千缕万丝的联系.他们视动物为“生灵”,而植物则“无灵”,所以,主张素食主义.

　　西方人在介绍自己国家的饮食特点时,觉得比中国更重视营养的合理搭配,有较为发达的食品工业,如罐头、快餐等,虽口味千篇一律,但节省时间,且营养良好,故他们国家的人身体普遍比中国人健壮：高个、长腿、宽大的肩、发达的肌肉；而中国人则显得身材瘦小、肩窄腿短、色黄质弱.有人根据中西方饮食对象的明显差异这一特点,把中国人称为植物性格,西方人称为动物性格.

　　译文：

　　Westernerseatthatfoodis,therefore,eatsalargepieceofmeat,wholechickensandother"hardfood."TheChinesecuisineisthe"Taste",andsotheChinesecookingattheselectedmaterialsalsoshowgreatrandomness:manyWesternersassomethingthrownaway,areexcellentrawmaterialsinChina,foreignchefscannothandlethings,thehandsofachefinChinatobemiraculous.DemonstrationofChinesefoodinthematerialsusedfortheextensivearbitrary.AccordingtoasurveyofWesternbotanists,theChinesehave600kindsofvegetablestoeat,sixtimesmorethanintheWest.Infact,inChinesecuisine,thevegetarianistheusualfood,meatdishesonlyonholidaysorhigherstandardoflivingbeforeenteringthenormaldiet,sotherehasalwaysbeen"freshvegetables,"saidthefreshvegetablesinthedietintheusualdominant.Chineseplant-baseddishes,andwiththousandsofBuddhistsadvocatemillionsilkthreadties.Theyseeanimalsas"beings",whiletheplantis"nosoul",therefore,advocatedvegetarianism.Westerndiettointroducetheirownnationalcharacteristics,IfeelmoreattentionthanChinawithareasonablenutrition,haveamoredevelopedfoodindustries,suchascannedfood,fastfood,etc.,althoughthetasteismonotonous,buttosavetime,andgoodnutrition,itistheircountrythebodygenerallyrobustthantheChinesepeople:tall,longlegs,wideshoulders,musculardevelopment;whiletheChineseseemsmallandthin,narrowshouldersandshortlegs,yellowmassweak.IntheWesterndietwasbasedonsignificantdifferencesinthecharacteristicsoftheobject,knownastheChinesecharacterofplants,Westernerscalledtheanimalcharacter.

　　France:theartoffinefoodnottire

　　FrenchpeopleonthefoodrequirementsofahighfinishofStrictattention,processing,sophisticated,complexpatternsandmaintaintheflavorandreasonablenutrition.Advocatingexquisitedishes,payattentiontomodelswith,thecolorcombination,payattentiontotheenvironmentanddiningatmospherecateringto"eat"alltheinsideandoutsidethepursuitofbeautyandartisticconception.FrenchFoieGraswithfishsauce,trufflefamoustreasuresoftheworld'sthreemajorcuisineisoneofthetraditionalFrenchspecialty,othercountriesinEuropeandAmericarecipesonextremelyrare.Ingeniousgrasisitsentrancethatis,thesoftandsupplelipsLiuxiangteeth,thefeelingofendlessaftertaste,canarousepeople'sboundlessdesiretotastebuds.Inaddition,theFrenchpeoplelovetoeatcheese,thecheesevariety.Frenchcuisineisstillrelativelyrare,orabouttoeatrawfood,steak,legoflambwithfreshsemi-characterized,suchaslambbasedonthespecialty-Frenchwineinsmalllambchops,delicioustender.

　　EmphasisonFrenchdishesflavorings,spicesrange.Goodatusingwinetosauce,whatkindoffoodchoiceofwine,